Mexican Chicken Noodle Soup

By • October 9, 2012 11 Comments

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Author Notes: Think Chicken Noodle soup with the amazing mexican flavors of tomatoes, lime and a little spice. It's super simple and everyone loves it. jessie schupack

Serves 6

  • 1 tablespoon olive oil
  • 1 white onion chopped
  • 1/2 cup chopped celery
  • 1 cup chopped carrot
  • 6 garlic cloves finely chopped
  • 1 pound skinless chicken breast
  • 6 cups chicken stock
  • 2 14 ounces cans of roasted tomatoes
  • 1 1/2 cups vermicelli noodles / or angel hair pasta broken in small pieces
  • 1 jalapeno pepper (remove seeds) and mince
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt to taste
  • 1 teaspoon freshly ground pepper
  • 1 cup fresh cilantro roughly chopped
  • 2 limes juiced
  1. In dutch oven or soup pot, heat oil on medium heat and add onion, celery, carrots until onions are translucent.
  2. Add chopped garlic and jalapeño and stir about one more minute.
  3. Add tomatoes and stock and chicken and bring to boil. Once chicken is cooked, remove from pot, let cool and shred.
  4. Simmer on low heat and put chicken in pot and add noodles, dry spices (salt, pepper, coriander, turmeric and cumin) and juice from two limes.
  5. Keep on low heat or remove from heat when noodles are cooked, about 5 minutes.
  6. Serve with a dash of cilantro leaves and slices of lime.

More Great Recipes: Chicken|Pasta|Entrees|Soups|Chicken Breasts

Topics: Soups

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Comments (11) Questions (0)


5 months ago pratchford

This was great! I only had a half pound of chicken so I added a can of black beans.
I also served this with some chopped avocado on top.


11 months ago PCusack

Great fall/winter soup. I used boneless thighs and it came out great. Also added a few slices of pickled jalapeño for a little kick. Once ladled in a bowl we topped with a farmers market pepper jack cheese we had in fridge. Fantastic! Great to freeze in small containers for work.


over 1 year ago Bevi

This is a great soup. I make it all the time, and freeze it. The only change I make is I prebake the chicken at 350 degrees for 30 minutes.


over 1 year ago Chelle Yelvington

Really great recipe. It's very customizable and quick to make. Thanks!


over 1 year ago BroccoliRob

Really enjoyed this soup. It was straightforward, but tasty. The flavors melded overnight and the soup tasted best microwaved as leftovers.


over 1 year ago pishposh

This recipe is wonderful. Yes, easy. Also tastes great if I have to vary a bit because of what's in my refrigerator. First time, I had no carrots; not a problem. Also, I had only one can of tomatoes, so added a little tomato paste -- worked fine. I added more water with some salt because this was very "stew-y" which is yummy, but I wanted mine to be broth-ier. Also, made it a hearty lunch by serving in a shallow bowl with a runny fried egg on top -- perfection! Thanks for a great recipe.


over 1 year ago JenOzmun2010

Cooking this for the 1st time tonight. I'm a novice cook and am lost without a recipe. That's why I love FOOD52! Was a little confused about how to really do the chicken as it just calls for a pound of boneless, skinless. I cubed it and put into base. Will shred once ready. We'll see how it turns out! ;-)


over 2 years ago jessie schupack

Thanks I fixed the lime juice- its basically two limes juiced and then have slices to garnish.


over 2 years ago dollum

It calls for 6 limes juiced but then asks for the juice of 2. I assume you just add two juiced and save the rest for slices ....

It's very tasty!


over 1 year ago Marti Peters

I wish I knew the correct nutritional elements to this great dish! I tried to work it out with a program I have and the sodium count was way off the chart. I'd also like to know what the serving size is. I assumed 8 oz. Thank you. My neighbors and I enjoyed the soup along with the corn meal muffins which accompanied it.


over 1 year ago Bevi

Probably due to the sodium content in the canned tomatoes.